Edible films containing carvacrol and cinnamaldehyde inactivate Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags. Issue 2 (6th January 2020)

• Record Type: Journal Article
• Authors: Zhu, Libin; Olsen, Carl; McHugh, Tara; Friedman, Mendel; Levin, Carol E.; Jaroni, Divya; Ravishankar, Sadhana
• Is Part Of: Journal of food safety. Volume 40:Issue 2(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-01-06
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12758
• Languages: English
• ISSNs: 0149-6085

Abstract

Abstract: The antimicrobial effects of apple‐, carrot‐, and hibiscus‐based edible films containing carvacrol and cinnamaldehyde against Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags were investigated. Fresh‐cut Romaine and Iceberg lettuce, and mature and baby spinach leaves were inoculated with E. coli O157:H7 and placed into Ziploc® bags. Edible films were then added to the bags, which were stored at 4°C. The evaluation of samples taken at days 0, 3, and 7 showed that on all leafy greens, 3% carvacrol‐containing films had the greatest effect against E. coli O157:H7, reducing the bacterial population by about 5 log CFU/g on day 0. All three types of 3% carvacrol‐containing films reduced E. coli O157:H7 by about 5 log CFU/g at day 0. The 1.5% carvacrol‐containing films reduced E. coli O157:H7 by 1–4 logs CFU/g at day 7. Films with 3% cinnamaldehyde showed reduction of 0.6–3 logs CFU/g on different leafy greens. Abstract : The apple‐, carrot‐, and hibiscus‐based edible films containing carvacrol and cinnamaldehyde showed antimicrobial effects against Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags. All three types of 3% carvacrol‐containing films reduced E. coli O157:H7 population by about 5 log CFU/g at day 0. The 1.5% carvacrol‐containing films reduced E. coli O157:H7 population by 1–4 logs CFU/g at day 7. Films with 3% cinnamaldehyde showed reductions of 0.6–3 logs CFU/g on different leafy greens.